三种复合香型白酒特点比较  

Characteristics Comparison of Three Kinds of Complex Flavor Liquor

作　　者：李大和[1] 曹远亮 王进明 刘忠军 

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130 [2]湖北石花酒业股份有限公司,湖北谷城441705

出　　处：《酿酒》2016年第1期26-30,共5页Liquor Making

摘　　要：香型融合是中国白酒的发展趋势。将三种香型融合的白酒从工艺和风味特点进行比较,三种酒各有特色,为白酒生产工艺和新产品的创新提供了好的思路。Flavor fusion is the developmental trend of Chinese liquor. The comparison of three flavor fused liquors in the aspects of technology and flavor characteristics was performed. These three liquors have their own characteristics which provide a good idea for the innovation of liquor production and new product development.

关 键 词：特点比较 三种香型融合 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS971[轻工技术与工程—食品科学与工程]